Warm Caramel Apple Cake
Indulge in the ultimate comfort dessert with this Warm Caramel Apple Cake, a masterpiece that combines tender apple-studded cake with a luscious homemade caramel sauce. Perfectly spiced with cinnamon and a hint of vanilla, this moist cake is a celebration of fall flavors, featuring chunks of fresh, juicy apples baked into a buttery batter. The crowning glory is a rich, velvety caramel sauce made from scratch, poured generously over the warm cake for a decadent finish. Ready in just over an hour, this easy dessert is ideal for cozy gatherings or festive occasions. Serve it straight from the oven with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible treat that will have everyone coming back for seconds. Keywords: caramel apple cake, fall dessert, homemade caramel sauce, moist apple cake, easy cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups apples (peeled, cored, and diced)
- 1 cup heavy cream
- 0.5 cups unsalted butter (for caramel sauce)
- 1 cup light brown sugar (for caramel sauce)
- 1 teaspoon vanilla extract (for caramel sauce)
- 0.25 teaspoons salt (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
Add in the melted butter, eggs, vanilla extract, and milk. Mix until just combined, being careful not to overmix.
Gently fold in the diced apples until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel sauce: In a medium saucepan, combine the heavy cream, butter, and brown sugar over medium heat.
Bring the mixture to a simmer, whisking frequently until the sugar is fully dissolved.
Simmer for about 5 minutes, then remove the saucepan from heat. Stir in the vanilla extract and salt.
Once the cake is baked, allow it to cool slightly for 10 minutes.
Pour the warm caramel sauce over the cake, spreading it with a spatula to ensure even coverage.
Serve the cake warm with an optional scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
6900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.2 g | 444% | |
| Saturated Fat | 212.5 g | 1062% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1297 mg | 432% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 896.0 g | 326% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 683.7 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 740 mg | 57% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1648 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
